Tips

Hamburger Soup is a fast and easy meal full of vegetables, lean beef, diced tomatoes, and pulp. It’s great made in advance, budget-friendly, well heated, and perfectly freezes. We serve a fresh green salad and a crusty bread for the ideal meal for this simple hamburger soup. Simple classic comfort food, this Hamburger Soup is hearty, healthy, and pleasant. Perfect for warming your stomach from within on a cool evening. Make this soup your own, or give it a spicy kicking kick with a snack of cayenne. You can also make a “cheeseburger soup” with a mixture of shredded cheddar at the end.

Naturally, a hamburger is the main ingredient. A rich broth of tomatoes is filled with earthen beef, tender potatoes, and plants. The simplest ingredients sometimes make the best meals ever. Not only is this hamburger soup delicious; it is easy to make from your ingredients. You can make them completely low calories like a weight-loss vegetable soup, nice and hearty like a Wild Chicken or creamy like a Slow Cooker Corn Chowder! Serve a fresh, green salad and some crusty bread to the perfect meal in this easy Hamburger Soup. You can make them totally for people who are in their diets.

Preparation time: 15 minutes
Cooking time: 2 hours and 5 minutes
Serves: 8

Ingredients:

1 pound lean ground beef

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onion

6 cubes beef bouillon

5 cups of water

1 (8 ounces) can tomato sauce

1 (16 ounces) can diced tomatoes

1 teaspoon salt

1 (10 ounces) package frozen corn kernels

1 teaspoon dried basil

3 tablespoons ketchup

Directions:

Add the brown hamburger in a medium skillet over medium heat. Drain the fat.

Combine into the large pot beef, carrots, celery, onions, broth, water, sauce for tomatoes, tomatoes chopped, salt, corn, basil, and ketchup. Take a boil. Reduce the heat for a minimum of 1 1/2 hours until it simmers.

Hamburger Soup Is the Best Budget-Friendly Comfort Food

Rebecca Hamburger Soup is a fast and easy meal full of vegetables, lean beef, diced tomatoes, and pulp. It’s great made in advance, budget-friendly, well heated, and perfectly freezes. We serve… Main Dish Recipes Hamburger Soup Is the Best Budget-Friendly Comfort Food European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound lean ground beef
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 6 cubes beef bouillon
• 5 cups of water
• 1 (8 ounces) can tomato sauce
• 1 (16 ounces) can diced tomatoes
• 1 teaspoon salt
• 1 (10 ounces) package frozen corn kernels
• 1 teaspoon dried basil
• 3 tablespoons ketchup

Instructions

Add the brown hamburger in a medium skillet over medium heat. Drain the fat.

Combine into the large pot beef, carrots, celery, onions, broth, water, sauce for tomatoes, tomatoes chopped, salt, corn, basil, and ketchup. Take a boil. Reduce the heat for a minimum of 1 1/2 hours until it simmers.

A slice of cheesecake will make everything okay. A perk me up dessert, that is so creamy and very easy to make. And I never thought that it’s possible to make it in an instant cooker!

What you need:

For the crust

1 cup graham cracker crumbs (1 sleeve of crackers, 9 full sizes)

2 Tbsp of granulated sugar

5 Tbsp melted butter

For the filling

2 packages (8 oz each) cream cheese, room temperature

2/3 cup granulated sugar

1 tsp vanilla extract

2 Tbsp all-purpose flour

3 large eggs, room temperature

1/4 cup sour cream

1/4 cup heavy whipping cream

1 can (20 oz) cherry pie filling

How to make Instant Pot Cheesecake

Let’s start by making the crust. Pulse graham crackers in a food processor until crumbs are fine. Add the melted butter and granulated sugar. Pulse to combine. In a 7-inch springform pan, press the crumbs into the bottom and partially up the sides. Refrigerate.

Now, let’s make the cheesecake filling. Combine cream cheese and granulated sugar in a large mixing bowl. Beat until smooth and creamy. Add the vanilla extract, flour, and the eggs one at a time. Gently beat the mixture (don’t overbeat, just until the last egg is mixed), scrape down the sides of the bowl as needed. Add the sour cream and heavy whipping cream, continue stirring until blended well. Slowly pour the filling into the chilled graham cracker crust.

It’s time to pressure cook! You may want to wrap the top of the cheesecake with foil, and the sides up over to the top. Fill the pressure cooker with just 1 cup of water. Place the wrapped springform pan on the trivet and lower it into the instant pot. Don’t forget to secure the lid and turn the valve to “Sealing”. Now, turn on the pressure cooker. Set to high pressure for 40 minutes.

Once done, allow to naturally release pressure completely. This could take about 20-30 minutes. Lift the trivet with the handles and remove the cheesecake. Let it cool in room temperature.

After cooling. place cheesecake in the fridge to chill for at least 8 hours or overnight.

When ready to serve, remove foil, gently blot off any condensation from the top with a paper towel. Using a knife, gently remove the cheesecake by running it along the sides of the pan. Gently push the bottom of the cake out of the pan.

Serve cheesecake as is or top with a cherry pie filling or blueberry, whatever you desire. Serve cold and enjoy!

Instant Pot Cheesecake Recipe

Rebecca A slice of cheesecake will make everything okay. A perk me up dessert, that is so creamy and very easy to make. And I never thought that it’s possible to… Main Dish Recipes Instant Pot Cheesecake Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the crust
• 1 cup graham cracker crumbs (1 sleeve of crackers, 9 full sizes)
• 2 Tbsp of granulated sugar
• 5 Tbsp melted butter
• For the filling
• 2 packages (8 oz each) cream cheese, room temperature
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 2 Tbsp all-purpose flour
• 3 large eggs, room temperature
• 1/4 cup sour cream
• 1/4 cup heavy whipping cream
• 1 can (20 oz) cherry pie filling

Instructions

Let's start by making the crust. Pulse graham crackers in a food processor until crumbs are fine. Add the melted butter and granulated sugar. Pulse to combine. In a 7-inch springform pan, press the crumbs into the bottom and partially up the sides. Refrigerate.

Now, let's make the cheesecake filling. Combine cream cheese and granulated sugar in a large mixing bowl. Beat until smooth and creamy. Add the vanilla extract, flour, and the eggs one at a time. Gently beat the mixture (don't overbeat, just until the last egg is mixed), scrape down the sides of the bowl as needed. Add the sour cream and heavy whipping cream, continue stirring until blended well. Slowly pour the filling into the chilled graham cracker crust.

It's time to pressure cook! You may want to wrap the top of the cheesecake with foil, and the sides up over to the top. Fill the pressure cooker with just 1 cup of water. Place the wrapped springform pan on the trivet and lower it into the instant pot. Don't forget to secure the lid and turn the valve to "Sealing". Now, turn on the pressure cooker. Set to high pressure for 40 minutes.

Once done, allow to naturally release pressure completely. This could take about 20-30 minutes. Lift the trivet with the handles and remove the cheesecake. Let it cool in room temperature.

After cooling. place cheesecake in the fridge to chill for at least 8 hours or overnight.

When ready to serve, remove foil, gently blot off any condensation from the top with a paper towel. Using a knife, gently remove the cheesecake by running it along the sides of the pan. Gently push the bottom of the cake out of the pan.

Serve cheesecake as is or top with a cherry pie filling or blueberry, whatever you desire. Serve cold and enjoy!

Beef stroganoff is a classic, never-ending recipe, and this version of the pot is as delicious as it is easy! This recipe combines perfectly with a roasted vegetable like parmesan roasted broccoli or sweet roasted carrots on one side. It is no wonder if you are a high-ranking recipe of hundreds of home cooks to turn a traditional special-occasion meal into a simple weekend dinner.

This slow beef stocking beef has always been a great hit at the forefront of my list. An extremely simple dinner recipe perfect for any occasion. Find out about all the buzz. Try this next time you need meal inspiration for this stroganoff slow cooker beef recipe.

Ingredients:

1 pound beef stew meat

2 (10 3/4 each) condensed golden mushroom soup

8 oz sliced mushrooms (fresh is best but canned works too)

1/2 cup onion, chopped

1/4 teaspoon ground pepper

1 c sour cream (added AFTER slow cooking, at the end)

Egg noodles prepared according to package. You can use either mashed potatoes or rice

Optional

1/4- 1/3 cup red wine

Directions:

Place beef in a single layer with non-stick spray on a slow cooker. Add mushrooms, onions, pepper, soup, and wine cans (optional), mix well.

Cook for 8 hours at low or 4 hours at high altitude. Change the cooking time by how quickly / slowly your equipment is.

Finally, combine the sour cream with the mixture – cover for approximately 10 minutes. Serve on egg noodles, pulp or rice, and salt and pepper to taste.

TIP:

The first edition of a layer of flavour comes from Browning the stew meat.

In beef stroganoff, I always add 1/4 to 1/3 of a cup of red wine – so good.

If you can’t find a regular condense golden champagne soup, you can use the Healthy Request Golden Champignon Soup for this recipe but that might be slightly bland. Add 1 Worcestershire tablespoon and 1/4 to 1/3 cup red wine make this very delicious!

Slow Cooker Beef Stroganoff

Rebecca Beef stroganoff is a classic, never-ending recipe, and this version of the pot is as delicious as it is easy! This recipe combines perfectly with a roasted vegetable like parmesan… Main Dish Recipes Slow Cooker Beef Stroganoff European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound beef stew meat
• 2 (10 3/4 each) condensed golden mushroom soup
• 8 oz sliced mushrooms (fresh is best but canned works too)
• 1/2 cup onion, chopped
• 1/4 teaspoon ground pepper
• 1 c sour cream (added AFTER slow cooking, at the end)
• Egg noodles prepared according to package. You can use either mashed potatoes or rice
• Optional
• 1/4- 1/3 cup red wine

Instructions

Place beef in a single layer with non-stick spray on a slow cooker. Add mushrooms, onions, pepper, soup, and wine cans (optional), mix well.

Cook for 8 hours at low or 4 hours at high altitude. Change the cooking time by how quickly / slowly your equipment is.

Finally, combine the sour cream with the mixture – cover for approximately 10 minutes. Serve on egg noodles, pulp or rice, and salt and pepper to taste.

TIP:

The first edition of a layer of flavour comes from Browning the stew meat.

In beef stroganoff, I always add 1/4 to 1/3 of a cup of red wine – so good.

If you can't find a regular condense golden champagne soup, you can use the Healthy Request Golden Champignon Soup for this recipe but that might be slightly bland. Add 1 Worcestershire tablespoon and 1/4 to 1/3 cup red wine make this very delicious!

Are you always busy that when you get home you just order food rather than cooking? Well, here’s something easy and simple you can try at home that I’m sure you are going to love. It will only take you 15 mins. to prepare and let the slow cooker do the rest! I love this dish. See, I am a mother to three adorable children. My husband and I work by day and sometimes we get off work late. Usually, my kids would just eat take-outs, and whatever is on the fridge. But when I discovered this amazing dish, everything changed. It became one of my favourite dishes at home. We call it, Chicken Teriyaki Wednesday and Friday. Yeah, 2 times a week! My kids can’t get enough of this delicious treat. It is best served hot with rice and veggies. I usually serve it with fried rice. Just a bowl of simple fried rice with eggs and mix veggies in it. I’m sure that once you tasted this, you will crave for it! It’s something you can eat at any time of the day. It’s pretty cheap too and the ingredients are not hard to find. I know you have it in your fridge. Am I right? Awesome! So, try this recipe now and taste for yourself. You would know what I’m talking about. Happy cooking!

INGREDIENTS

1 pound chicken breasts, boneless, skinless, diced

1 cup chicken broth

1/2 cup teriyaki sauce

1/3 cup brown sugar

3 garlic cloves, minced

2 tablespoon sesame seeds

How to make Chicken Teriyaki

1. In a large-sized bowl, combine chicken broth, brown sugar, sesame seeds, garlic, and teriyaki sauce. Stir until well-mixed or everything looks perfect!

2. In the same bowl, add the chicken and let it soak all the sauce.

3. Pour everything into the Crock-Pot. Set the cooking process to “Low” for 4-6 hours or until the chicken is cooked. Enjoy!

Slow-Cooker Chicken Teriyaki

Rebecca Are you always busy that when you get home you just order food rather than cooking? Well, here’s something easy and simple you can try at home that I’m sure… Main Dish Recipes Slow-Cooker Chicken Teriyaki European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

• 1 pound chicken breasts, boneless, skinless, diced
• 1 cup chicken broth
• 1/2 cup teriyaki sauce
• 1/3 cup brown sugar
• 3 garlic cloves, minced
• 2 tablespoon sesame seeds

Instructions

1. In a large-sized bowl, combine chicken broth, brown sugar, sesame seeds, garlic, and teriyaki sauce. Stir until well-mixed or everything looks perfect!

2. In the same bowl, add the chicken and let it soak all the sauce.

3. Pour everything into the Crock-Pot. Set the cooking process to "Low" for 4-6 hours or until the chicken is cooked. Enjoy!

This Pandemic has taught me a lot of things and one of those is to be resourceful when it comes to the food source. This recipe is not only easy and simple to make but it is also a very cheap dish. Who would have thought that canned baked beans could be something so fancy looking dish to eat? I kid you not. When I first ate this, it tasted like something you can order at a Michelin Starred restaurant. Okay, maybe I’m overselling it but trust me, this will blow your mind and your taste buds! Because malls and groceries are closed, I needed to come up with something amazing that is available at home. I needed my husband and kids not to miss those restaurants and take-outs. So, the good thing is that we actually have these ingredients. Awesome! I remember my son pouting at first when I told him that what we had for dinner was canned baked beans. Little did he know that it was a completely modified version of canned baked beans. He was so surprised that it was really good! Check your drawers and fridge if you have these ingredients because if you do, oh boy, You are in for a treat!

Ingredients

1 28 oz of can baked beans

6 slices of cooked bacon chopped in 1/4 inch pieces

1/2 red onion diced

1/4 cup ketchup

1/4 cup yellow mustard

1/4 cup brown sugar

2 tbsp molasses

2 tbsp minced garlic

1 tbsp of Worcestershire sauce

Instructions

Ready the oven and preheat to 350 degrees C.

Add all the ingredients in an oven-safe baking dish. (Casserole dish, Cast iron pan, etc.) Stir until all the ingredients are completely incorporated.

Let it sit in the oven for 1 hour to bake to perfection. Stir halfway through to the cooking process. In a slow cooker, set the time to 4 hours for high and 8 hours for low.

Best served hot!

Cowboy Baked Beans

Rebecca This Pandemic has taught me a lot of things and one of those is to be resourceful when it comes to the food source. This recipe is not only easy… Main Dish Recipes Cowboy Baked Beans European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 28 oz of can baked beans
• 6 slices of cooked bacon chopped in 1/4 inch pieces
• 1/2 red onion diced
• 1/4 cup ketchup
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 2 tbsp molasses
• 2 tbsp minced garlic
• 1 tbsp of Worcestershire sauce

Instructions

Ready the oven and preheat to 350 degrees C.

Add all the ingredients in an oven-safe baking dish. (Casserole dish, Cast iron pan, etc.) Stir until all the ingredients are completely incorporated.

Let it sit in the oven for 1 hour to bake to perfection. Stir halfway through to the cooking process. In a slow cooker, set the time to 4 hours for high and 8 hours for low.

Best served hot!

The Crock-Pot Chicken and Gravy are easy to do. Put the chicken in the slow heater and add salt and pepper to the chicken. I sometimes use garlic or seasoned salt instead of simple salt. When the chicken has seasoned, whisk together soup and gravel packs. Set the soup over the chicken and cook it. If you want a thinner gravity consistency, add about 1/2 to a cup of water or chicken bottle to the soup mix to make it thinner. Adding water/chicken broth is a fine method for gravel expansion. The gravy is the best part of the whole recipe, it makes or breaks the whole recipe, so make sure that you have extra care to make the gravy.

Once you have cooked the chicken, shake it in the slow cooker with two forks. We like serving white rice chicken. Do not worry about using cooked brown rice, potatoes, or egg noodles. I think this is great over cauliflower rice or spaghetti squash if you are doing gluten-free or keto. One of our favorites is Crock Pot Chicken and Gravy. Making and tasting so good is so easy. I’m still on hand to make this delicious chicken with the ingredients! Chicken, gravel, and rice will be served, as I said. For this chicken, we like to produce a few green beans or asparagus.

Preparation time: 5 minutes
Cooking time: 5 hours
Total time: 5 hours and 5 minutes

Ingredients:

3 to 4 boneless skinless chicken breasts

1 can cream of chicken soup

2 envelopes of chicken gravy mix

1/2 c water or chicken broth optional

hot steamed rice

Directions:

In a slow cooker, place chicken, salt, and pepper season, if necessary.

Whisk soup, smooth mixture, and water together (when used). For more chicken. For more.

Cover cook on LOW for 4-6 hours on top of the crockpot.

The chicken breasts are cut into pieces before serving. before serving. Serve over hot rice with steam.

CROCKPOT CHICKEN & GRAVY

Rebecca The Crock-Pot Chicken and Gravy are easy to do. Put the chicken in the slow heater and add salt and pepper to the chicken. I sometimes use garlic or seasoned… Main Dish Recipes CROCKPOT CHICKEN & GRAVY European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 to 4 boneless skinless chicken breasts
• 1 can cream of chicken soup
• 2 envelopes of chicken gravy mix
• 1/2 c water or chicken broth optional
• hot steamed rice

Instructions

In a slow cooker, place chicken, salt, and pepper season, if necessary.

Whisk soup, smooth mixture, and water together (when used). For more chicken. For more.

Cover cook on LOW for 4-6 hours on top of the crockpot.

The chicken breasts are cut into pieces before serving. before serving. Serve over hot rice with steam.

The Chili is loaded with chicken, maize, black beans, diced tomatoes, and green chillies, cream cheese, cumin, chilli pulverized powder, onion powder, chicken broth, cheddar, bacon, and ranch. It’s a delightful lick-the-bowl. Turkish bacon and low-fat cream cheese can be used to reduce calories but I’m not suggesting using a fat-free cream cheese because it wouldn’t melt pretty well in the soup.

In Slow Cooker Cheese Cream Chicken Chili, there’s a little kick. Make sure you buy a boot of mild tomatoes and green chiles when you are afraid of heat. You can make it in the stove if you do not want this Slow Cooker Cream Cheese Crack Chicken in the slow cooker. Cook until the chicken is finished in medium heat. If you want to cut off the cooking time, instead of using the raw chicken, you should use some chop rotisserie chicken. Dump all the ingredients in the oven. If you are using rotisserie chicken, bring it to a boil and cook for around 20 minutes.

Preparation Time: 5 minutes
Cooking Time: 6 hours
Total Time: 6 hours and 5 minutes

Ingredients:

2 boneless skinless chicken breasts

1 (11-ounce) can corn, drained

1 (15-oz) black beans, drained and rinsed

1 (10-ounce) diced tomatoes and green chillies, undrained

2 cups chicken broth

1 cup cooked chopped bacon

1 (1-ounce) packet ranch seasoning & salad dressing mix

1 tsp cumin

1 Tbsp chilli powder

1 tsp onion powder

1 (8-oz) package cream cheese

1 cup shredded cheddar cheese

Directions:

Make sure that you place the chicken at the bottom of the slow cooker.

Mix and add beans, chicken bread, chillies, pickled chilli, onion powder, and bacon. Add maize, black beans, diced tomatoes and green chillies. Mix it. On top of the chicken, place the cream cheese.

Cook on low about 6-8 hours with cover.

Remove the chicken and chop with 2 forks from the slow cooker. Back to the cooker slowly. Stir in chilli cheddar.

SLOW COOKER CREAM CHEESE CRACK CHICKEN CHILI

Rebecca The Chili is loaded with chicken, maize, black beans, diced tomatoes, and green chillies, cream cheese, cumin, chilli pulverized powder, onion powder, chicken broth, cheddar, bacon, and ranch. It’s a… Main Dish Recipes SLOW COOKER CREAM CHEESE CRACK CHICKEN CHILI European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 boneless skinless chicken breasts
• 1 (11-ounce) can corn, drained
• 1 (15-oz) black beans, drained and rinsed
• 1 (10-ounce) diced tomatoes and green chillies, undrained
• 2 cups chicken broth
• 1 cup cooked chopped bacon
• 1 (1-ounce) packet ranch seasoning & salad dressing mix
• 1 tsp cumin
• 1 Tbsp chilli powder
• 1 tsp onion powder
• 1 (8-oz) package cream cheese
• 1 cup shredded cheddar cheese

Instructions

Make sure that you place the chicken at the bottom of the slow cooker.

Mix and add beans, chicken bread, chillies, pickled chilli, onion powder, and bacon. Add maize, black beans, diced tomatoes and green chillies. Mix it. On top of the chicken, place the cream cheese.

Cook on low about 6-8 hours with cover.

Remove the chicken and chop with 2 forks from the slow cooker. Back to the cooker slowly. Stir in chilli cheddar.

Did I mention my potato love?! Starchy vegetables are my favourite and they’re probably your favoured vegetables because I haven’t met anyone who doesn’t like potatoes. Tomas Mashed Potatoes were a favourite side dish but we wanted to make Cheesy Mashed Potato Casserole as we liked all the dishes of potato.

I felt like it was a bit easier than regular potatoes and even more delicious. Probably because it was made of cream, butter, sour cream, more cheese, and bacon. Cheesy Mashed Patatatas with three types of cheese is fluffy and creamy. This easy baked mashed potatoes side dish is completely customizable and simple to prepare and is ideal for making it on vacation.

Mashed potatoes are among my top three favourite products in any form, whether it is a slow cooker, an instant pot or just a regular stovetop. I was able for breakfast, lunch, and dinner to eat a piping bowl, hot, creamy, buttery mashed potatoes. But my preferred way is to make pumpkin bread. The same super fluffy creamy texture, baked mashed potatoes have golden, crunchy bits above them, and they are perfect in contrast. My cheesy pumpkins are mixed, then put into a pot and cooled till dinner. You can also bake them immediately, or if you hurry, you can’t bake them at all.

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Serves: 4-5
Method: Bake

Ingredients

2 c leftover mashed potatoes

1/4 c grated cheddar

1/4 c grated Mexican cheese mix

1 pinch grated cheddar

1 pinch grated Mexican cheese mix

salt and pepper to taste

1 egg

1/2 c bread crumbs, dry (maybe a little less)

Directions:

1. Mix potato, 1/4 cup cheese, salt pepper, egg and bread mushrooms together. Mix it well.

2. In a glass pie dish, melt a pat of butter. This will prevent sticking and add flavour to the potatoes. Place in the dish and spread the potato mixture equally.

3. Spread the cheeses and bake for 30 minutes @ 400.

Baked Cheesy Mashed Potatoes

Rebecca Did I mention my potato love?! Starchy vegetables are my favourite and they’re probably your favoured vegetables because I haven’t met anyone who doesn’t like potatoes. Tomas Mashed Potatoes were… Main Dish Recipes Baked Cheesy Mashed Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c leftover mashed potatoes
• 1/4 c grated cheddar
• 1/4 c grated Mexican cheese mix
• 1 pinch grated cheddar
• 1 pinch grated Mexican cheese mix
• salt and pepper to taste
• 1 egg
• 1/2 c bread crumbs, dry (maybe a little less)

Instructions

1. Mix potato, 1/4 cup cheese, salt pepper, egg and bread mushrooms together. Mix it well.

2. In a glass pie dish, melt a pat of butter. This will prevent sticking and add flavour to the potatoes. Place in the dish and spread the potato mixture equally.

3. Spread the cheeses and bake for 30 minutes @ 400.